Six Sisters Cheesy Enchilada Casserole

• 1 lb lean ground beef (90% lean)
• 1 large onion, chopped (or season with Onion powder or minced onion)
• 2 1/2 cups salsa
• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup fat-free Italian salad dressing
• 2 tablespoons low-sodium taco seasoning
• 1/4 teaspoon ground cumin
• 6 flour tortillas, torn up (8 inches)
• 1 (15 ounce) can corn, drained or 1 1/4 cups frozen corn
• 3/4 cup low-fat sour cream
• 2 cups low-fat Mexican cheese blend, shredded
• 1 cup shredded lettuce
• 1 medium tomatoes, chopped
• 1/4 cup minced fresh cilantro

1. Preheat oven to 400.
2. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
3. Stir in the salsa, beans, dressing, sour cream, corn, taco seasoning and cumin.
4. Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with 1/4 cup cheese.
5. Cover the meat mixture with half of the torn up tortillas. Cover with half of the meat mixture, and 3/4 c cheese.
6. Repeat this layer one more time with remaining tortillas and meat.
7. The last & final layer should be the remaining 1 cup cheese.
8. Cover with foil that has been sprayed with cooking spray and bake at 400u0b0 for 25 minutes, or until hot & bubbly.
9. Let stand for 5 minutes before topping with lettuce, tomato and cilantro.

lean ground beef, onion, salsa, black beans, italian salad dressing, taco, ground cumin, flour tortillas, corn, lowfat sour cream, lowfat mexican cheese blend, shredded lettuce, tomatoes, fresh cilantro

Taken from www.food.com/recipe/six-sisters-cheesy-enchilada-casserole-474790 (may not work)